when it is cold, put in your Collars and Head, and when they have lain a
week, serve them to the Table with Mustard.


37. _To bake Venison or Mutton to keep six or eight Months._

Take a haunch of Venison, or for want of it, take a large Leg of Mutton,
bone it, and stuff it well with gross Pepper, Cloves, Mace and Nutmeg
mingled, with Salt, then rub it all over with the like, then put it into
a Pot with good store of Butter, and bake it with Houshold Bread, and
let it be pasted over.

Then pour out all the Liquor, and when it is cold, take only the Fat,
and some more Butter, and melt them together in a Stone-Pot set into a
Kettle of boiling water, then pour it into the Pot to your Venison or
Mutton, and so keep it, slice it out, and serve it to the Table with
Mustard and Sugar, and garnish it with Bay Leaves.


38. _To pot Pigeons, or wild Fowl, or a Goose or Rabbits._

Take either of these, and fill their bellies with the before named
Spices and Salt and Butter, and rub them over with the same, then do
just as you do the Venison.


39. _To boil a large Pike and Eels together._

Take a large Pike, and gut him and wash him, and be sure to save what is
good within him, then take two great Eels and scowr them well, throw